Ability to follow instructions and complete various stewarding tasks across all assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, dishwasher, restaurant, and banquet spaces
Frequently check all garbage containers and remove garbage from assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area
Responsible for the proper sanitation and cleanliness across assigned food & beverage areas and equipment, such as food preparation, ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, and tables.
Clean, mop, and sanitize floors in assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area
Refill hand soap, paper towel dispensers, dishwasher detergent, and other cleaning supplies when stock levels are low and notify supervisor if more inventory needs to be ordered
Safely collect, stack to the appropriate height, and transport clean and used dishes, cookware, dish tubs in assigned food & beverage areas, including but not limited to the kitchen, employee cafeteria, and dishwasher area
Evaluate and ensure adequate stock levels of clean dishes, cookware, dish tubs, including but not limited to glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes
Store clean dishes, cookware, dish tubs, including but not limited to glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, in an organized and orderly manner
Safety clean, use, operate, and regularly monitor equipment, including loading and unloading industrial dishwashers, and promptly report any technical or performance issues to a supervisor
Properly clean and sanitize dishes, cookware, dish tubs, including but not limited to china, glasses, plates, bowls, utensils, silverware, pots, pans, and the Queen Mary’s and racks in which to place used dishes, as assigned
Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china), as assigned
Knowledge of food safety, health, and sanitation requirements and guidelines
Ability prioritize and complete all tasks in a timely manner
Ability to communicate effectively and work cooperatively with team members and leaders across all departments
Ability to work with a sense of urgency and complete tasks independently.
Safely and efficiently transport clean and used china, glass, flatware, chafing dishes and utensils to banquet rooms for events
Perform all assigned dishwasher/stewarding tasks across food & beverage areas, including but not limited to the kitchen, employee cafeteria, dishwasher, restaurant, and banquet spaces
PHYSICAL DEMANDS
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis.
Ability to work in narrow or limited spaces.
Walking and standing are required throughout the work day.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks.
Must be able to lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high.
The worker is subject to loud noise levels.
Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..).
Length of time performing tasks may vary from day to day and task to task.
Job details are sourced from the employer's original posting.
